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Basic Deep Fried Egg Foo Yung

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  Eggs 6
  Salt 1 Teaspoon
  Cooked meat/Seafood 1 Cup (16 tbs)
  Vegetables 1 1⁄2 Cup (24 tbs)
  Oil 2 Cup (32 tbs) (For Deep Frying)

1. Follow steps 1 and 2 above. (You may, if you wish, not beat the eggs first but stir them in with the meat and vegetables until well mixed.)
2. Heat oil until it foams (it should be about 2 1/2 inches deep). Carefully drop egg mixture into oil with a ladle, tipping the ladle to release the omelets. (For a 3-inch omelet, allow 1/2 cup of egg mixture; for a smaller one, 1/4 cup.)
3. Let omelet rise to the top (this will take about 2 minutes). Baste with hot oil to brown. Then flip omelet over, using a spoon and spatula, or 2 spoons, and baste to brown the other side. Lift out with a slotted spoon and drain on paper toweling. Keep warm.
4. Repeat process until egg mixture is used up.

Recipe Summary


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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1379 Calories from Fat 827

% Daily Value*

Total Fat 93 g142.6%

Saturated Fat 19.8 g99.1%

Trans Fat 0 g

Cholesterol 1448.9 mg483%

Sodium 2643.6 mg110.2%

Total Carbohydrates 33 g10.9%

Dietary Fiber 9 g36%

Sugars 2.3 g

Protein 105 g210.5%

Vitamin A 259.7% Vitamin C 39%

Calcium 24.5% Iron 58.6%

*Based on a 2000 Calorie diet


Basic Deep Fried Egg Foo Yung Recipe